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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 20 lb BEEF Grnd FZ
- 8 x Large eggs SHELL
- 1 3/8 lb TOMATO PASTE #2 1/2
- 3/4 tsp GARLIC DEHY GRA
- 8 lb TOMATOES # 10 CAN
- 2 1/2 lb ONIONS DRY
- 12 ounce ONIONS DRY
- 2 1/4 lb BREAD SNDWICH 22OZ #51
- 100 x BUN HAMBGR 13OZ #102
- 2 ounce SUGAR, GRANULATED 10 LB
- 1/2 ounce SALAD OIL, 1 GAL
- 2 ounce SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 tsp PEPPER BLACK 1 LB CN
- 3 x BAY LEAVES
- 2 Tbsp. BASIL SWEET Grnd
- 2 Tbsp. OREGANO Grnd
- 3 ounce SALT TABLE 5LB
- 1 ounce SALT TABLE 5LB
Direcciones
- 1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. RESERVE FOR USE IN STEP 5.
- 2. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO. L-39000, COOKING MEATBALLS AN ADDITIONAL 10 Min. KEEP MEATBALLS Warm FOR USE IN STEP 4.
- 3. SLICE ROLLS IN HALF LENGTHWISE SO Which THE BOTTOM HALF IS THICKER THAN THE TOP HALF.
- 4. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL.
- 5. POUR 1/2 C. (1-NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF ROLL.
- 6. SERVE Warm.
- NOTE:
- 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE, RECIPE NO. L-39, STEPS 1-4 BE USED FOR PIZZA SAUCE.
- 2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD LENGTHWISE SO BOTTOM HALF IS THICKER THAN TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL Pcs TO YIELD 100 PORTIONS.
- 3. IN STEP 3, BREAD MAY BE HEATED FPR 10 Min IN 325 F. OVEN.
- SERVING SIZE: 1 SANDWICH
